Texas Roadhouse Pot Roast (Slow Cooker)
A copycat Texas Roadhouse pot roast built as an easy freezer-to-slow-cooker meal: chuck roast with vegetables and a tangy tomato-BBQ sauce, cooked low and slow until tender.
⏱️ Prep: 15 min🍳 Cook: 540 min
Nutritionper 100 g›
165
Calories
15g
Protein
6g
Carbs
9g
Fat
Ingredients
| 2–2.5 lb (0.9–1.1 kg) | chuck roast |
| ½ | onion, chopped |
| ½ | bell pepper (any color), chopped |
| 2 stalks | celery, chopped |
| 2 cloves | garlic, minced or pressed |
| ½ cup (120 ml) | tomato sauce |
| ½ cup (120 ml) | BBQ sauce |
| 2 | beef bouillon cubes |
| 1 teaspoon | salt |
| 1 teaspoon | black pepper |
| ½ teaspoon | dried thyme |
| ½ cup (120 ml) | water |
Instructions
- Label two freezer bags and one quart-size freezer bag with cooking instructions and the date.
- Place the chuck roast in one freezer bag; put the onion, bell pepper, celery and garlic in another; and combine the tomato sauce, BBQ sauce, spices and water in the quart-size bag.
- Freeze all the bags together until ready to use.
- Thaw in the fridge overnight.
- In the slow cooker, place the chuck roast first, top with the vegetables, then pour the sauce over everything.
- Cook on low for 8–10 hours.
- Serve and enjoy.